Mexican Meatballs Recipe

Overview:

Indulge in the vibrant flavors of Tex Mex cuisine with our tantalizing Mexican Meatballs recipe! These savory delights are a fusion of lean ground beef, aromatic spices, and a zesty tomato-chipotle sauce that’s bound to elevate your taste buds to new heights. Perfect for weeknight dinners or entertaining guests, these meatballs are easy to prepare and guaranteed to be a hit at any gathering.

• Preparation Time: 40 minutes
• Cooking Time: 25 minutes
• Total Time: 1 hour and 5 minutes
• Servings: 7-8 dozen meatballs

Ingredients:

• 6 cloves garlic
• 1 1/2 teaspoons salt, divided
• 1/2 cup masa harina
• 1 pound lean ground beef
• 1 egg
• 1 teaspoon fresh ground black pepper
• 2 large tomatoes
• 1 chipotle chiles in adobo
• 1 onion, minced
• 3 teaspoons chicken bouillon granules
• 1 teaspoon ground cumin

Instructions:

1. Prepare Garlic Paste:

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   • In a small bowl, mash 4 garlic cloves with 1/2 teaspoon of salt until it forms a smooth paste.

2. Mix Masa Harina:

   • In a large bowl, combine masa harina with 1/4 cup of warm water, stirring until well mixed.

3. Combine Ingredients:

   • To the masa harina mixture, add the ground beef, egg, prepared garlic paste, remaining salt, and fresh ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.

4. Shape Meatballs:

   • Using your hands, shape the meat mixture into 1-inch balls and place them evenly spaced in a 15×10 inch baking dish.

5. Bake:

   • Preheat your oven to 350°F (175°C). Bake the meatballs for 20-25 minutes or until they are golden brown and cooked through.

6. Prepare Sauce:

   • Meanwhile, in a blender, combine the tomatoes and chipotle chiles in adobo. Blend until smooth, then strain the mixture through a sieve into a bowl to remove any solids.

7. Saute Onion and Garlic:

   • In a large pot, heat oil over medium heat. Add the minced onion and remaining minced garlic, sautéing and stirring for about 2 minutes until they become fragrant and translucent.

8. Add Tomato Mixture:

   • Pour the strained tomato-chipotle mixture into the pot with the onions and garlic. Stir in the chicken bouillon granules and ground cumin, bringing the mixture to a gentle boil.

9. Simmer:

   • Reduce the heat to low and simmer the sauce, uncovered, for about 10 minutes, stirring frequently to prevent sticking.

10. Combine Meatballs and Sauce:

    • Once the meatballs are baked, gently add them to the simmering sauce, stirring to coat them evenly.

11. Cook:

    • Cover the pot and allow the meatballs to cook in the sauce for an additional 10 minutes to absorb the flavors. Adjust seasoning with additional salt and pepper if needed.

12. Serve:

    • Transfer the flavorful meatballs and sauce to a serving bowl, ready to be enjoyed by family and friends.

Nutritional Information (per serving):

• Calories: 394.1
• Fat: 23.8g
• Saturated Fat: 8.3g
• Cholesterol: 115.5mg
• Sodium: 703.2mg
• Carbohydrates: 17.4g
• Fiber: 3.6g
• Sugar: 6.6g
• Protein: 28g

Keywords:

Meat, Tex Mex, Southwestern U.S., Mexican, Spicy, Weeknight, Oven, Less than 4 Hours

Recipe Notes:

• These Mexican Meatballs can be served as appetizers, as a main course with rice or pasta, or even in sandwiches for a delightful twist.
• Customize the level of spiciness by adjusting the amount of chipotle chiles in adobo according to your preference.
• Make a larger batch and freeze the cooked meatballs for future quick and convenient meals.
• For a gluten-free option, ensure that the masa harina and other ingredients are certified gluten-free.